Description
Indulgent Mini Egg Thick Chocolate Chip Cookies showcase springtime sweetness with rich chocolate and pastel candies. Crisp edges, gooey centers, and playful mini eggs make these treats an irresistible seasonal delight you’ll want to share.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups (340 grams) all-purpose flour
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 1 cup (170 grams) chocolate chips or chocolate chunks
Sweeteners:
- ¾ cup (165 grams) light brown sugar, packed
- ½ cup (100 grams) granulated sugar
Binding and Flavoring Ingredients:
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170 grams) Cadbury Mini Eggs, crushed + extra for topping
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and positioning a parchment-lined baking sheet for cookie production.
- Create a smooth butter mixture by vigorously creaming together brown and granulated sugars until they transform into a light, airy texture.
- Incorporate eggs and vanilla extract into the sugar-butter blend, whisking until the mixture achieves a uniform, silky consistency.
- Separately combine flour, baking soda, baking powder, and salt, ensuring thorough integration of dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overworking the dough.
- Introduce chocolate chips and crushed Mini Eggs, distributing them evenly throughout the cookie base.
- Form generous cookie portions by scooping approximately 3 tablespoons of dough and rolling into perfect spheres.
- Arrange cookie balls on the prepared baking sheet, maintaining a 2-inch spacing to allow for proper spreading during baking.
- Embellish each dough ball by strategically placing additional Mini Eggs on top, creating a visually appealing surface.
- Bake in the preheated oven for 12-14 minutes, watching for golden edges while maintaining a soft, tender center.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize their structure before transferring to a cooling rack.
Notes
- Boost egg flavor by using room temperature eggs for smoother cookie dough and more even mixing.
- Crush Mini Eggs gently to maintain some texture and visual appeal in the cookies.
- Experiment with chilling the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 162
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg